Roasted Turkey with Pomegranate Sauce

Keller & Keller

Carving the turkey is a Thanksgiving tradition. Make the ceremonious first slice in the dining room and then take the platter out to the kitchen, where you can finish carving comfortably while everyone helps themselves to side dishes. To save time, make the glaze up to 5 days ahead and store refrigerated; rewarm to serve.

Level:
Moderate

Serves:
12

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Ingredients

3 stick unsalted butter

8 c. pomegranate juice

1 c. low-sodium chicken broth

1¾ tsp. salt

1½ tsp. Pepper

1 turkey

½ c. fresh sage leaves

2 sprig Fresh rosemary leaves

Directions

Roast the turkey: Heat oven to 350 degrees F. Combine the butter, 1 cup pomegranate juice, chicken broth, 1 teaspoon salt, and 1 teaspoon pepper in a small saucepan and cook over medium heat until the butter melts. Truss the turkey and season with remaining salt and pepper. Roast the turkey, basting with the butter mixture every 30 minutes, until the meat between the thigh and body reaches 170 degrees F, breast meat 165 degrees F, and the juices run clear when the meat is pierced with a knife -- 2 1/2 to 3 hours. If turkey is stuffed, roast until stuffing temperature reaches 165 degrees F -- 3 to 3 1/2 hours. If needed, use a foil tent to protect the turkey skin from overbrowning. Let turkey stand for 20 minutes before carving.

Make the sauce: Place the remaining pomegranate juice, sage, and rosemary in a small saucepan and bring to a boil. Reduce heat to medium and simmer until thick and syrupy -- about 90 minutes. Strain and serve alongside turkey.

Tips & Techniques

Time-saver: Make glaze up to 5 days ahead. Store refrigerated; rewarm to serve.